Teresa's Recipes
Coq Au Vin Coffee
Embark on a culinary adventure with our Coq Au Vin Coffee, a seamless melding of traditional French cooking and the daring addition of rich, bold coffee. Succulent chicken thighs are slowly simmered in a satisfying broth of aromatic herbs, coffee, red wine, and a medley of earthy vegetables. Each bite is a journey to a rustic French village, where innovation meets tradition in a delightful dance of flavors. The result? A dish that's comforting, sophisticated, and utterly unforgettable.
Ingredients
- 2 tablespoons Unsalted butter
- 4 slices, chopped Thick-cut bacon
- 8, bone-in, skin-on Chicken thighs
- To taste Salt
- To taste Black pepper
- 1 large, chopped Yellow onion
- 2, sliced Carrots
- 3 cloves, minced Garlic
- 1 cup, sliced Mushrooms
- 2 tablespoons All-purpose flour
- 1 cup Red wine
- 2 cups Strong brewed coffee
- 1 cup Chicken broth
- 1 Bay leaf
- 4 sprigs, plus extra for garnish Fresh thyme
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 600
- Fat: 35g
- Carbs: 15g
- Protein: 45g
- Sodium: 900mg
- Sugar: 3g
Instructions
- Start by heating the butter in a large pot over medium heat. Add the chopped bacon and cook until crispy. Once done, remove the bacon and set it aside for later.
- Season the chicken thighs with salt and pepper. In the same pot, brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.
- Add the chopped onion, sliced carrots, minced garlic, and sliced mushrooms to the pot. Cook for about 5-7 minutes or until the vegetables are softened.
- Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for another 1-2 minutes.
- Pour in the red wine, coffee, and chicken broth. Stir in the thyme, bay leaf, and cooked bacon.
- Return the browned chicken thighs to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5-2 hours, until the chicken is tender and the flavors have fully developed.
- Before serving, remove and discard the bay leaf. Adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh thyme leaves. Enjoy this innovative twist on a French classic!
Tips
- For best results, use a full-bodied red wine such as Burgundy or Pinot Noir.
- The chicken can be replaced with rabbit or duck for a variation on the classic recipe.
- Serve with a warm baguette to soak up the flavorful sauce.